How to Cook a Rump Cap on the BBQ

How to Cook a Rump Cap on the BBQ

How to Cook a Rump Cap on the BBQ

There's nothing quite like a beautifully cooked Jacks Creek Rump Cap (Picanha) on the BBQ. With its rich beef flavour and signature fat cap, this cut delivers a juicy, tender result when cooked low and slow, then finished with a hot sear.

Ingredients

Method

1. Prepare the Beef

  1. Trim away any excess silverskin from the rump cap.
  2. Score the fat cap lightly if desired, taking care not to cut into the meat.
  3. Generously season all sides of the beef with Lane's Signature Rub.
  4. Place the rump cap on a wire rack over a tray and refrigerate uncovered overnight. This will help develop flavour and improve the bark.

2. Low and Slow Cook

  1. Preheat your hooded BBQ to 100°C using indirect heat. Leave one burner on low and position the meat away from the direct heat source.
  2. Place the rump cap on the grill with the fat cap facing down, ensuring the thicker end is closest to the heat.
  3. Close the lid and cook for approximately 2 hours, or until the internal temperature reaches 48°C.
  4. Begin checking the temperature after the first hour using a reliable meat probe.

3. Rest the Beef

  1. Remove the rump cap from the BBQ and place it on a wire rack over a tray.
  2. Cover loosely with baking paper and then wrap the tray with foil.
  3. Place the wrapped beef into an esky (cooler) and rest for 2 to 5 hours. This extended rest allows the meat to become incredibly tender and juicy.

4. Sear and Finish

  1. Preheat a BBQ flat plate or hot cooking surface to high heat.
  2. Remove the beef from the esky and unwrap.
  3. Place the rump cap fat-side down on the hot plate and cook with the lid closed for around 2 minutes until deeply golden and crispy.
  4. Turn and sear the other sides for another 2 to 3 minutes, ensuring an even crust develops all around.

5. Slice and Serve

  1. Transfer the beef to a wire rack and allow it to rest for a few minutes.
  2. Slice across the grain into thick, juicy portions.
  3. Serve immediately and enjoy.

Pro Tips

  • Use a quality meat thermometer for consistent results.
  • Cooking to 48°C before resting and searing will help achieve a perfect medium-rare finish.
  • The fat cap is where much of the flavour lives, so don't trim too much away.
  • Pair with chimichurri, roasted vegetables, or a fresh garden salad for a complete meal.
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